Meanwhile, peel the potatoes, wash them, and cut them into pieces. To cut, make an incision halfway through and twist to break off chunks. Try to keep the pieces not too large so they cook faster, but not too thin so they hold up when mixed with the sauce.

Fry the potatoes in plenty of olive oil. Make sure the heat isn’t too high or they might brown too much. The goal is to get a lightly golden crust on the edges while keeping the centers tender.

Drain the excess oil by placing the potatoes on paper towels. For extra crispiness, toast the potatoes in a hot skillet. When they start to change color, pour the brava sauce over them to taste, adjusting the spiciness and seasoning with oregano and a little cumin. Stir so the potatoes are well coated.